Introduction

This Moist Chocolate Fudge Cake is a rich and decadent treat perfect for chocolate lovers. With a tender crumb and a glossy, luscious chocolate frosting, it’s an indulgent dessert that’s surprisingly easy to make at home.

The image shows six square chocolate brownies arranged in two rows of three on white parchment paper over a wooden surface. Each brownie has two visible layers: a dark brown, moist base layer with a soft texture, and a thick, smooth, glossy chocolate frosting layer on top with swirled patterns. The frosting is sprinkled with irregular small dark chocolate shavings, adding texture and contrast. Around the brownies are scattered chocolate shavings and chunks of dark chocolate bars. In the background, there is a glass bottle of milk and a small glass container, all set on a dark brown cloth. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (142g) all-purpose flour
⅓ cup (28g) cocoa powder
½ tsp baking powder
½ tsp baking soda
½ cup (110g) packed light brown sugar
¼ cup (50g) granulated sugar
¼ tsp salt
1 large egg
¼ cup (60ml) liquid oil (such as canola, olive, sunflower, or vegetable oil)
⅓ cup (80ml) full fat sour cream
½ tsp pure vanilla extract
½ cup (120ml) hot coffee or hot water
5 oz (142g) dark chocolate
⅓ cup (80ml) 35% heavy whipping cream
1 tbsp (15ml) honey or corn syrup
1 tbsp (14g) butter
pinch of salt
¼ cup (60ml) full fat sour cream

Instructions

Step 1: Preheat your oven to 350°F. Line an 8×8-inch metal baking pan or 9×9-inch square pan with parchment paper, leaving a 2-inch overhang on each side. Secure the sides with binder clips along the edge of the pan.
Step 2: Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Add the light brown sugar, granulated sugar, and salt, then whisk to combine well.
Step 3: In a medium bowl, whisk together the egg, oil, sour cream, and vanilla extract until smooth. Pour this mixture into the dry ingredients and use an electric hand mixer on medium-low speed to blend. The batter will be thick and somewhat dry.
Step 4: Gradually add the hot coffee or hot water in two stages to prevent clumps. Beat until the batter is smooth and evenly combined.
Step 5: Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the cake springs back when pressed gently and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
Step 6: To make the frosting, combine the heavy cream, honey or corn syrup, butter, salt, and chopped dark chocolate in a small saucepan over low heat. Stir gently as the chocolate melts slowly, making sure it doesn’t stick to the bottom. When melted, whisk until smooth and glossy, being careful not to overheat.
Step 7: Pour the chocolate mixture into a clean bowl and whisk in the sour cream gently until smooth. Chill in the fridge for 15-20 minutes until cool but still soft, like pudding.
Step 8: Once chilled, whisk the frosting vigorously for about 20 seconds to lighten it. Spread it over the cooled cake immediately. The frosting will firm up as it sets.

Tips & Variations

Use brewed coffee for a deeper chocolate flavor or hot water for a milder taste.
Choose good-quality dark chocolate (60% cocoa or higher) for a richer frosting.
Try adding a pinch of cinnamon or espresso powder to the batter for a subtle twist.
To make it dairy-free, substitute the sour cream with coconut cream and use a dairy-free chocolate alternative.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, allow the cake to come to room temperature before serving. Reheat slices briefly in the microwave if desired, but avoid overwarming the frosting.

How to Serve

A close-up top view of a batch of chocolate brownies cut into squares with two pieces stacked on top, showing three layers in each brownie: a dense, dark brown, moist cake base with a soft texture; a thick, smooth, shiny layer of rich chocolate frosting on top; and scattered small dark chocolate shavings adding texture and decoration. The brownies sit on a white marbled surface with a few pieces of dark chocolate bars placed nearby, enhancing the chocolate theme. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of sour cream?

Sour cream adds moisture and a slight tang to the cake. If you don’t have sour cream, you can substitute with full-fat yogurt or buttermilk for similar results. Regular milk may make the cake less moist.

Why does the recipe use hot coffee in the batter?

Hot coffee enhances the chocolate flavor without making the cake taste like coffee. It also helps dissolve cocoa powder and intensifies the richness of the cake.